Print Options:

Slow-roast pumpkin with coconut yoghurt

Yields1 Serving

 ½ pumpkin
 20 g fine sea salt
 100 ml vegetable or rapeseed oil
 2 garlic cloves left whole with skin on
 1 sprig rosemary
 4 sprigs thyme
 5 sage leaves
 200 g puy lentils
 1 l vegetable stock
 100 g coconut yoghurt
 1 lemonzest only
 250 g girolles
For the gremolata
 1 lemon
 2 garlic cloves
 50 ml extra virgin oil
 1 bunch parsley

Prepare the pumpkin by washing it, cutting into equal-sized wedges and
scooping out the seeds. Lay the wedges out on an oven tray and sprinkle generously with salt. Leave for 3 hours to remove the water.


Preheat the oven to 150C/300F/gas mark 2.


Coat the pumpkin wedges in the vegetable oil and add the garlic, rosemary, thyme and sage. Cook for 90 minutes. When ready, remove and leave to cool in the tray.


While the pumpkin is in the oven, cook the puy lentils in the stock with a pinch of salt for 20-25 minutes, until tender.


Meanwhile, make the gremolata. Finely grate the lemon peel and garlic into a bowl with the olive oil. Add the finely chopped parsley leaves and stir together.


Put the coconut yoghurt into a bowl. Add the lemon zest and a pinch of salt and set aside.


Heat a pan with a glug of rapeseed oil and sautée the girolles for 3-5 minutes. Turn off the heat and add the gremolata to the pan.


Taste the lentils, and add seasoning if needed. Arrange them onto the plates and top with the pumpkin and girolles. Finish with a few dollops of yoghurt. We like to garnish with nasturtium flowers and leaves for a nice peppery taste.